Easy and quick pasta dish!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.

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  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.

  • Pour sauce over pasta.

Nutrition Facts

295 calories; protein 8.9g 18% DV; carbohydrates 48.8g 16% DV; fat 8.3g 13% DV; cholesterol 0mg; sodium 144.7mg 6% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2015
I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole grain pasta, added a half onion in the sauté of garlic. I could only find Hunts Italian diced tomatoes so I used that. Let me tell you, this was superb. Very light tasting! Not heavy like some pasta dishes can get. My father-in-law and husband had second and third helpings! I gave a container to my vegetarian granddaughter and she loved it too! I will definitely make this again. Read More
(10)

Most helpful critical review

Rating: 3 stars
10/05/2015
This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with some tomato sauce. Next time I make this dish I think I'll try roasting the veggies for an even bigger boost of flavor. Read More
(10)
22 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/05/2015
This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with some tomato sauce. Next time I make this dish I think I'll try roasting the veggies for an even bigger boost of flavor. Read More
(10)
Rating: 5 stars
08/20/2015
I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole grain pasta, added a half onion in the sauté of garlic. I could only find Hunts Italian diced tomatoes so I used that. Let me tell you, this was superb. Very light tasting! Not heavy like some pasta dishes can get. My father-in-law and husband had second and third helpings! I gave a container to my vegetarian granddaughter and she loved it too! I will definitely make this again. Read More
(10)
Rating: 4 stars
09/01/2015
added onion green pepper to garlic; added small can of tomato sauce, added black olives, artichokes, fresh basil and a little fresh parsley; also Italian seasoning, some crushed red pepper and some cheese. Read More
(8)
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Rating: 4 stars
03/23/2015
Quick easy and tasty! I added a bit of fresh basil and used penne pasta instead of rigatoni. Read More
(3)
Rating: 5 stars
08/01/2016
Yes! It was awesome! Read More
(2)
Rating: 4 stars
05/28/2015
Delicious and amazingly easy! I also added artichoke hearts to the sauce. Read More
(2)
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Rating: 5 stars
10/23/2019
I really liked this recipe. After reading the reviews, I decided to use it as a “base” recipe. I added fresh basil and oregano from my garden, salt and pepper to the sauce, and used only one garlic clove. Next time, I will add onion with the garlic. Grated Parmesan was good over the top. This is a keeper! Read More
(2)
Rating: 4 stars
05/11/2016
Made for another person & added 14 is black beans drained 14 oz spinach drained 8 oz mushrooms & whole grain med shells instead of penne Read More
(1)
Rating: 4 stars
11/13/2018
I salted slices of peeled eggplant and let it sit for 30 minutes. I washed off the salt and then cut the slices into cubes. I put the eggplant on a baking sheet with 1/2 of the tomatoes, mixed in some Italian seasonings and roasted the vegetables for 20 minutes at 375 degrees. The eggplant stays firm cooking it in this manner. In the meantime I cooked some sweet Italian chicken sausage, and then mixed in the remaining 1/2 of the tomatoes, and allowed it to cook on low. I mixed in the roasted vegetables and served it over noodles. The dish was quite good. Read More
(1)
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